This is a simple bochet hydromel I made with honey from my hives, ale yeast, and nutrients.

The honey was heated on the stove until it turned almost black and the flavor profile was toasted marshmallows.

Recipe

• 1135 honey from personal hives
• WLP001 - Dry California Ale Yeast
• 12.5g Go-Ferm
• 8g Fermaid-O
  • 2gof Fermaid-O after 24 hours
  • 2g of Fermaid-O after 48 hours
  • 2g of Fermaid-O after 72 hours
  • 2g of Fermaid-O at 1/3 sugar break

Steps

The honey from my hives was fully crystalized, so I re-melted it in a double-boiler in order to make it easier to add.

During the re-melting proces, I decided to just turn it into a bochet by letting the honey continue to heat until it started to heavily caramelize.

At this point, I followed my standard mead process, whereby I combined the honey and 3 gallons of water in a sanitized fermenter. Shook the must heavily in order to fully aerate it.

Mixed the Go-Ferm with 114F water in a sanitized container, then added the yeast. After mixing the must, I tempered the yeast slurry with it (adding a small amount and letting it rest).

After 24 hours of fermentation add initial dose of Fermaid-O After 48 hours add second dose of Fermaid-O After 72 hours add the third dose of Fermaid-O At the 1/3 sugar break period, or 5 days (whichever is first) add the last dose of Fermaid-fermentatiojn

This was kegged after 2.5 weeks and was served from a jockey box at An Tir West War.

There was clear toffee, caramel, and honey notes. I think this would benefit from more honey and a higher ABV, as the flavor profile was a bit too watery.